Orange Chiffon Cake With Orange Glaze - cooking recipe
Ingredients
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2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
7 egg yolks
1/2 cup fresh orange juice
1/4 cup water
2 tablespoons grated orange zest
2 teaspoons vanilla
7 egg whites, room temperature
1/2 teaspoon cream of tartar
ORANGE GLAZE
2 tablespoons butter, room temperature
1 pinch salt
1 orange, zest of, grated
1/4 teaspoon orange extract (optional)
3 cups icing sugar
1 -2 drop orange food coloring (optional)
Preparation
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Preheat oven to 325\u00b0.
Prepare an ungreased 10-inch tube pan.
In a large bowl blend together the flour with sugar, baking powder and salt.
Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
Using a spatula gently fold in the egg whites into the flour/sugar mixture.
Pour the batter into tube pan.
Bake for about 50-60 minutes or until cake tests done.
Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.
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